CHRM 2370 Food Science

4.5 - 0.0 - 4.5

Prerequisite

(2) CHEM 1010 (or higher) or Research Chefs Association membership; and CHRM 1999

Course Description

This course is an overview of major food components (carbohydrates, proteins, fats, vitamins, and minerals) and the bases for food preservation, including processing, food legislation, food safety, and current food issues. It covers structure-function relationships of water, proteins, lipids, carbohydrates, minerals, and natural products in food systems. Students are able to relate fundamental chemical, physical, and biological principles to the preparation of food upon completion of this course.